Cauliflower - Tomato Morkhozhambu

Recipe by
Total Time:
15-30 mins
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • Tomato - 2
  • Cauliflower - 1 cup
  • 1/2 - coconut, grated
  • Asafoetida - A little
  • Gram dal - 1 tsp
  • Fenugreek seeds - 1/2 tsp
  • Red chillies - 5
  • Curry leaves
  • Mustard - 1/2 tsp
  • Curd - 3 cups
  • Oil

How to Make Cauliflower - Tomato Morkhozhambu

  • Fry asafoetida, gram dal, fenugreek seeds, red chillies and coconut in a tbsp oil.
  • Grind to a fine paste and keep aside.
  • Fry the tomatoes and cauliflower in a little oil.
  • Cook until they are fairly soft.
  • Mix the ground paste to the curd.
  • Add the cooked vegetables to the curd mixture and heat it.
  • Add salt as per taste.
  • Do not let the morkhozhambu to boil.
  • Garnish with curry leaves and mustard.
  • Serve hot with rice.

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